KANSAS
FOOD MANAGER CERTIFICATION

great course, very in-depth.

This course was easily to follow and easy to navigate! I recommend 10 out of 10 to anyone looking for a Managers or Food Handlers course.

This was so much better than I expected and so much better than sitting in a classroom!

I learned a lot. Thanks for making it entertaining and by sections.

I have taken this course for Food Manager. The videos teach you each and every thing that is required for the exam. The quizes and sample tests help you prepare for the exam.

Looking forward for the actual exam.

Thank you.

This was extensive training that improved my knowledge of food safety

This was the most easy to follow and understand online class I have taken

This isn’t a terribly hard concept, but that doesn’t mean it’s easy to teach.

The course is well structured and organized. I believe I’m ready for this test (we’ll see!).

The only note I have is that I wish they would hire a real voice actress and not use text-to-speech. That tech makes it much harder to stay focused and a voice actor can do a better job conveying the concepts covered in the course. There were multiple times where I had to spend some time relistening because of the text-to-speech robotic cadence had me thinking they were saying something slightly different than the text (especially with lists).

very informative easy to follow

Covers everything in detail

I love the time allocated for each module, It is short. Nice presentation.

Very informational but very long

was easy to understand

Easy to follow, well explain the training video

I thought it was going to be longer….I really Appreciate the Training…!!!

I took this course to become educated when it comes to food handling and found it very insighful.

It’s saying we should all change gloves every 4 hours between tasks. After doing dirty jobs with the gloves on or if the glove rips, we all wash our hands first and then put on new gloves. Not only that, I knew that chicken is supposed to be cooked at a higher temperature then beef, steak, and salmon. temperature danger zone, food cools down for more than 4 hours. Reheating is not gonna do ANYTHING. A crumb on the floor brings bugs and when there’s bugs, the foods are being contaminated again and it’s biological hazard. When we wash hands 20, turn off the faucet with your elbow or turn off the faucet with the paper towel and then air dry and use your feet to kick open the push door or use the paper towel to pull the door open. Chicken, beef, fish, and salmon should be WAY WAY below the ready to eat foods. COMPLETELY AT THE BOTTOM. Food should be stored 6 in off the ground. Everything in this world have germs, Your phone has germs, Cash has germs, anything. I can’t describe which thing has the most germs. We can do all to prevent it from spreading. No matter how delicious it looks, if you eat food from the floor, it’s biological hazard. So I learned 65% of it